Total Calories: 969
Cut the vegetables in 1 1/2 -inch pieces and cover with chicken stock. Add the marjoram, salt and pepper to taste, and simmer until the vegetables are cooked. Put all ingredients through the blender. Return to saucepan and adjust seasonings. Bring to boil and add the cheese cut in cubes. Heat just until the cheese is melted, but not thoroughly mixed into the soup.
This Potato Cheese Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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